Puli milagai thokku | Pacha Milagai Thokku | Green Chilli thokku | milaga thokku | milagai puli thokku | puli milaga pachadi | Pachai milagai oorugai | milagai urugai | South Indian pickle recipewith step-by-step pictures and video recipe. Check out the Puli milagai thokku recipe and if you like the video pls SUBSCRIBE to my channel.
Puli milagai thokku | Pacha Milagai Thokku | Green Chilli thokku | milaga thokku | milagai puli thokku | puli milaga pachadi | Pachai milagai oorugai | milagai urugai | South Indian pickle recipe is a traditional spicy tangy Thokku | pickle variety prepared with green chilli and tamarind. Pickle stays good for weeks and tastes yummy with curd rice and tiffin varities. https://youtu.be/akMz6lg6L4I
Grandma’s Milagu thokku recipe
My Amma learned this green Chilli thokku recipe from her grandmother. Milagai thokku is a traditional pickle variety. Extremely spicy thokku variety tastes best with Curd rice/curd Semiya. Without much of the detailed steps, this hot spicy Pachai milagai thokku is super easy to prepare and can be kept for months when stored in an airtight container and refrigerated.
Should I sauté green Chilli and grind?
My mother generally sauté green Chilli and then grind so I follow the same. Sautéing green Chilli gives a nice flavor to the thokku also it helps for smooth green Chilli blend
Should I grind green Chilli for pachadi?
Grinding Chilli is optional. I personally like smooth Pachai milagai pachadi hence I always sauté and grind. If you like biting greeen Chilli you can skip grinding green chilli.
Which oil should I use for milagai thokku?
Sesame oil is recommended as it helps for the shelf life also gives a nice flavor to the Pachadi. You can also use peanut oil or any flavorless oil of your choice.
Can I reduce the amount of oil?
For the spicy green Chilli thokku it is recommended to add extra oil compared to tomato thokku/ Pulikaichal. If you are not planning to keep the thokku for a longer time and like eating spicy thokku you can reduce the oil quantity by half
can I skip jaggery?
Jaggery balance the spicy milagai thokku flavor. You can reduce the amount according to your taste preference but I would recommend using at least little jaggery.
What is a fenugreek powder substitute?
if you don’t have fenugreek powder you can fry roast fenugreek and powder; add it to the milagai pachadi. Alternatively, you can also use fenugreek while tempering.
Other pachadi recipes in TMF
CURD BASED RECIPES IN TMF
pickle recipe collections thokku varieties in TMF
![](https://traditionallymodernfood.com/wp-content/uploads/2015/01/green-chilli-thokku-pacha-milagai-thokku-pacha-milagi-oorugai-3-320x320.jpeg)
Ingredients
- Green chilli - 20 80 grams
- Tamarind - big gooseberry size 20 grams
- Salt - as per taste
- Asafetida powder/hing - a generous pinch
- Jaggery - 2 tbsp
- Fenugreek powder - 1/8 tsp
- Mustard - 1/4 tsp
- Sesame oil - 4 tablespoon
Instructions
- Soak tamarind in little hot water ( enough to soak) for 20 minutes
- Add 1 tablespoon of oil and saute the green chili for 2 minutes or till the color changes
- Furthermore, add tamarind pulp and salt; give a quick mix and cool
- After it is cool grind into a fine paste
- Add 2 tablespoon of oil to the pan, when the oil is hot add mustard seeds and let them splutter
- Furthermore, add hing and give a quick mix
- Add the ground green chilli tamarind paste and saute in medium flame for 30 seconds
- Add 1 cup of water and salt if required and cook
- Stir well in between and cook till the thokku turns thick and reduce to half the quantity
- Add jaggery and cook till the thokku comes together and oil starts oozing out
- Finally, add fenugreek powder and give a quick mix
- Cook for 30 seconds and turn off the stove. After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice
Video
Notes
- Instead of grinding green chilli you can also finely chop them
- Add jaggery according to your tase
- Thokku is going to be extremely spicy, if you are pregnant or breastfeeding avoid this thokku
Ingredients:
Green chilli - 20 ( 80 grams )
Tamarind - big gooseberry size, 20 grams
Salt - as per taste
Asafoetida powder/hing - a generous pinch
Jaggery - 2 tbsp
Fenugreek powder - 1/8 tsp
Mustard - 1/4 tsp
Sesame oil - 4 tablespoon
How to make green chilli thokku with step by step pictures:
- Soak tamarind in little hot water ( enough to soak) for 20 minutes
- Add 1 tablespoon of oil and saute the green chili for 2 minutes or till they slightly change color, avoid browning
- Furthermore, add tamarind pulp and salt; give a quick mix and cool
- After it is cool grind into a fine paste
- Add 2 tablespoon of oil to the pan, when the oil is hot add mustard seeds and let them splutter
- Furthermore, add hing and give a quick mix
- Add the ground green chilli tamarind paste and quickly saute for 30 seconds
- Add 1 cup of water and salt if required and cook
- Stir well in between and cook till the thokku turns thick and reduce to half the quantity
- Add jaggery and sesame oil, cook till the thokku comes together and oil starts oozing out
- Finally, add fenugreek powder and cook for one minute or till the thokku comes together as amass
- After the thokku is completely cool store it in an airtight container. Thokku tastes best with curd semiya / curd rice
Ooh, yummy! Love the color too.
Thanku Apsara:-)
Sounds really good, what is this served with?
Thanku Suzanne:-)It is a pickle and Tastes great with curd (Plain yogurt) rice
Yummy...I love spicy food, will definitely try this 🙂
Thanku bharani:-)
My grandma prepares pachai milagai pachadi, we usually take it for palani patha yatra. That used to be a great comfort food as keep walking in the cold night. Right now every one is gearing up for the trip at home. I am just reminded of those days by seeing your post 🙂 Looks fabulous Vidya, I will give it a try may be not now 🙂 Will bookmark it!!!
Thanks for sharing your great memories dear:-) Cool Malar, try it when time comes:) btw i have a post scheduled today and its yours
Mmmm, yummy tokku! Slrup! Slurp!
Thanku Sindhu:-)
I love that this recipe was passed down. I'm a huge fan of green chili. This looks amazing. Beautiful pics as always.
Do try this Amanda. If you like Chilli I sure you will like this pickle.thanku:-)
Very new to me. Looks good and tasty
Thanku Beena:-)
YUM WITH CURD RICE!
Thanku dear:-)
Tried making this thokku.. just added a twist ...vadakified some long strands of inji nalso.. came out very nice.. Thank you for your recipe
Thanks for trying, glad you liked it. Inji addition sounds good. I will try next time